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dao shao mian (Chinese "knife-cut" noodles) in Bay Area??

foodfirst | Jan 17, 200212:43 PM

Given the number of Chinese food chowhounds that read/respond to this board, it seems the perfect place to ask where/if I can find "knife-cut" noodles in the Bay Area? The technique for these noodles is: chef holds a big "loaf" of dough in one hand and, with a cleaver (dao), slices off pieces from the loaf into boiling water, then scoops them out with a ladle (shao). The result is thick and hefty, slightly rough-textured, unevenly-shaped (about 1 in. wide) noodles that are slightly slippery and have the most wonderful chew. I'm most familiar with them in a spicy broth with ground pork and pieces of greens and lots of chile paste on top. About 8-10 years ago there was, in SF Chinatown, a northern Chinese restaurant around the corner from the Holiday Inn called (I think) Ryomon (I think it's a seafood restaurant now) that served them fried with cabbage and pork (artery-clogging but so delicious). About 3 years ago the SF Chron food section had a little article about them but when I tried the recipe they were awful (my fault probably).
I dream of this most toothsome of Chinese street foods .... can I get them here???

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